Posted by Janet Harriett on May.21, 2010

©iStockphoto.com - Fertnig

Tn addition to the peas, and pods of edible-podded pea varieties, the leaves and stems of garden peas, snap peas and snow peas (but not ornamental sweet peas) are edible. If you’re looking for a unique leafy green, consider pea tendrils. The flavor is, unsurprisingly, similar to the flavor of snow pea pods.

Pea tendrils aren’t your standard supermarket fare. Some specialty Asian grocers sell them, sometimes marketed as pea shoots. You can also grow them yourself in a container. Any pea seed from the garden center will work. If you want 100% organic sprouts, use the certified organic seeds and organic potting mix. Sow the seed thickly in a pot, water and wait. When the sprouts are 3-4 inches tall, cut the leaves and tendrils and use raw in salads or cooked in stir-fries or dishes like the citrus-glazed pea shoots over rice, below.

Citrus-Glazed Pea Tendrils over Rice

1 cup brown and wild rice blend
2 cups water
3 cups vegetable stock
1 cup orange juice
3/4 cup grapefruit juice
12 ounces pea tendrils

Place the rice and water in a saucepan. Bring to a boil, then reduce heat, cover and simmer 45 minutes until the water is absorbed. Fluff with a fork.

While the rice is cooking, combine the vegetable stock, orange juice and grapefruit juice. Bring to a boil and reduce by about half. The liquid should be about the consistency of warm honey: thicker than water, but thinner than breakfast syrup.

When the rice is done cooking, add the pea tendrils to the stock and juice reduction and simmer 2 minutes, just until the leaves are wilted and the stems are crisp-tender.

Serve the glazed pea tendrils and jus over rice. Makes 4 servings.

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Posted under Food, Nutrition & Recipes, Gluten Free, Healthy Recipes, Salads and Sides.